Black Bean Stuffed Sweet Potatoes

1.Preheat your oven to 400°F (200°C).

2.Wash and scrub the sweet potatoes thoroughly under running water. Pat them dry with a towel.

3.Prick each sweet potato several times with a fork to allow steam to escape during baking.

4.Place the sweet potatoes on a baking sheet lined with parchment paper, drizzle with olive oil, and sprinkle with salt and pepper. Rub the oil and seasonings into the skin for even coverage.

5.Bake in the preheated oven for 45-50 minutes, or until the sweet potatoes are tender and easily pierced with a fork.

6.While the sweet potatoes are baking, prepare the black bean filling. In a medium bowl, combine the rinsed black beans, salsa, ground cumin, chili powder, and a pinch of salt and pepper. Mix well to combine.

7.Once the sweet potatoes are done, remove them from the oven and let them cool for a few minutes until they are safe to handle.

8.Carefully slice each sweet potato in half lengthwise, creating a pocket for the filling. Use a fork to fluff the insides slightly.

9.Spoon the black bean mixture generously into each sweet potato half, allowing it to spill slightly over the sides.

10.Top each stuffed sweet potato with a dollop of Greek yogurt and sprinkle with fresh cilantro leaves if desired. Serve with lime wedges on the side.